French law (The Bread Decree), passed in 1993, placed strict guidelines on ingredients that traditional breads, like baguettes, allowed to be made of, limiting them to basically wheat flour, water, yeast, and common salt. We were not as restricted by the law and added light rye and hint of molasses to the list plus additional step of sourdough fermentation. That enhanced the aroma and added slightly dark nutty colour to the crumb. From time to time we also bake a limited edition that includes a touch of ground caraway seeds.
Traditional Frenchy crust and shape are intact!